Twice Baked Potato Casserole with Bacon and Kale

Yield: 1 9x13 casserole

 

Ingredients

  • 8 medium russet potatoes, baked
  • 3 cups (18 ounces) Natural Melt™ Creamy Fontina, shredded
  • 8 slices bacon, cooked and finely chopped
  • 2 tbsp garlic chives, finely chopped
  • 1/2 cup scallions, finely chopped
  • 1/4 cup butter, melted
  • 1 1/2 cup half & half
  • 3/4 cup sour cream
  • 1 1/2 cup kale, chopped
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

 

Method

  1. Preheat oven to 400 degrees F.
  2. Peel half (4) of the potatoes, then coarsely smash all potatoes together.
  3. Combine remaining ingredients in a large bowl. Stir in potatoes and mix until thoroughly combined.
  4. Place mixture in a greased 9” x 13” casserole dish and bake for 45 – 55 minutes.